Weekly Recipe: Zucchini Crust Pizza

Zucchini Crust Pizza
Serves 6
4 Points value


3 cups shredded zucchini
3/4 cup egg substitute
1/3 cup all-purpose flour
1/2 teaspoon salt
2 cups (8 ounces) shredded part-skim mozzarella cheese
2 small tomatoes, halved and thinly sliced
1/2 cup chopped onion
1/2 cup julienned green pepper
1 teaspoon dried oregano
1/2 teaspoon dried basil
3 tablespoons shredded Parmesan cheese

In a large bowl, combine zucchini and egg substitute. Stir in flour and salt. Spread onto the bottom of a 12-in. pizza pan coated with cooking spray.

Bake at 450° for 8 minutes. Reduce heat to 350°. Sprinkle with the mozzarella, tomatoes, onion, green pepper, oregano, basil and Parmesan cheese. Bake for 15-20 minutes or until onion is tender and cheese is melted. Yield: 6 slices.

Per serving: 190 calories, 8g fat (5g sat fat), 2g fiber, 431mg sodium

This is a great recipe to help you meet our weekly fruits and vegetables challenges.

Find more recipes like this one at Taste of Home.